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Apricot Gelatin Mold Recipe
|Canned apricot halves||20 Ounce|
|Apricot juice||2 Cup (32 tbs) (Drained From The Can)|
|Orange gelatin||6 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||1 1⁄2 Tablespoon|
|Whipping cream||1⁄2 Pint|
|Mint leaves||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 2123 Calories from Fat 743
% Daily Value*
Total Fat 83 g127.1%
Saturated Fat 55 g275%
Trans Fat 0 g
Cholesterol 342.8 mg
Sodium 443 mg18.5%
Total Carbohydrates 182 g60.5%
Dietary Fiber 5.7 g22.6%
Sugars 145.4 g
Protein 146 g292.5%
Vitamin A 13.3% Vitamin C 119.9%
Calcium 62.4% Iron 75%
*Based on a 2000 Calorie diet
Reserve some of the apricot halves to decorate the bottom of the mold and puree the rest in a blender container or in a food processor fitted with the steel blade.
In the top part of a double boiler, combine the gelatin with the half cup water to soften for about five minutes.
Place over hot water and stir until the gelatin is dissolved.
Add the liquid from the apricots, which should measure two cups (if you do not have enough, add water).
Stir in the lemon juice and pureed apricots.
Whip the cream until stiff and carefully fold into the gelatin-apricot mixture.
Arrange the reserved apricots in the bottom of six-cup capacity mold.
Pour over some of the gelatin mixture to cover and chill until set.
Then pour in the remaining gelatin mixture and chill for at least four to six hours or overnight.
To unmold, run a knife blade around the edges of the mold.
Dip quickly in warm water.
Place a serving platter over the mold and invert.
Garnish with a ring of fresh mint leaves.